• Login
    JavaScript is disabled for your browser. Some features of this site may not work without it.
    Stream food webs in a changing climate: the impacts of warming on Icelandic freshwaters. 
    •   QMRO Home
    • Queen Mary University of London Theses
    • Theses
    • Stream food webs in a changing climate: the impacts of warming on Icelandic freshwaters.
    •   QMRO Home
    • Queen Mary University of London Theses
    • Theses
    • Stream food webs in a changing climate: the impacts of warming on Icelandic freshwaters.
    ‌
    ‌

    Browse

    All of QMROCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects
    ‌
    ‌

    Administrators only

    Login
    ‌
    ‌

    Statistics

    Most Popular ItemsStatistics by CountryMost Popular Authors

    Stream food webs in a changing climate: the impacts of warming on Icelandic freshwaters.

    View/Open
    Pichler_Doris_PhD_final.pdf (5.160Mb)
    Publisher
    Queen Mary University of London
    Metadata
    Show full item record
    Abstract
    Climate change and the accompanying increase in global surface temperatures pose a major threat to freshwater ecosystems, especially at high latitudes where warming is predicted to be particularly rapid. To date many aspects of how rising temperatures can impact fresh waters remain unknown. Information about temperature effects on the level of communities, food webs, ecosystems is especially scarce. The few studies focusing on higher levels of organisation have used either laboratory microcosm experiments, which can lack realism or space-for-time substitution across large ranges of latitude, which can be confounded by bio-geographical effects. This study aimed to overcome these shortcomings by using a “natural experiment” in a set of 16 geothermally heated streams in the Hengill area, South-West Iceland, with water temperatures ranging from 4ºC to 49ºC (mean temperature). Data were analysed for two seasons, August 2008 and April 2009. The principal goal of this study was to assess the effects of temperature on the structure and functioning of food webs. Additionally the persistence of the community structures along the temperature gradient was examined through time (comparison of previously collected data in August 2004 and August 2008). Abundances of cold-stenotherm species decreased whereas those of eurythermal species increased with increasing temperatures leading to knock-on effects on abundances of other species. Species community overlap between streams declined as temperature difference between streams increased. The persistence of species composition through time was weakened at the extremes of the temperature gradient. Food webs showed a clear size structuring in analyses of trivariate food webs, abundance and biomass size spectra. Analysis of connectance, complexity, mean link length, mean 2-span, mean community span and slopes and intercepts of linear regressions fitted to the trivariate foods or size spectra revealed the impact of temperature change on freshwater ecosystems.
    Authors
    Pichler, Doris Evelyn
    URI
    http://qmro.qmul.ac.uk/xmlui/handle/123456789/8604
    Collections
    • Theses [3304]
    Copyright statements
    The copyright of this thesis rests with the author and no quotation from it or information derived from it may be published without the prior written consent of the author
    Twitter iconFollow QMUL on Twitter
    Twitter iconFollow QM Research
    Online on twitter
    Facebook iconLike us on Facebook
    • Site Map
    • Privacy and cookies
    • Disclaimer
    • Accessibility
    • Contacts
    • Intranet
    • Current students

    Modern Slavery Statement

    Queen Mary University of London
    Mile End Road
    London E1 4NS
    Tel: +44 (0)20 7882 5555

    © Queen Mary University of London.